Melt unsalted butter in a skillet over medium heat.

Add slivered almonds and amaretto liqueur to the melted butter.

Stir until almonds turn golden brown (about 5 minutes).

Cool the glazed almonds on paper towels.

Preheat oven to 350°F (180°C).

Lightly grease two large baking sheets.

Sift flour and salt into a small bowl.

Using an electric mixer, cream room temperature butter and sugar in a large bowl until light and fluffy.

Blend in egg and amaretto liqueur.

Add sifted flour mixture and mix until a dough forms (dough will be sticky).

Divide the dough into 30 equal pieces.

Roll each piece into a ball between your palms, dusting hands with flour as needed.

Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.

Fill a small bowl with water.

Place sugar on a plate.

Dip the bottom of a glass (2 1/2 inches round) into water and then into the sugar.

Press the sugared glass down onto one dough ball, flattening it into a 2 1/2 to 3-inch round.

Repeat the flattening process with the remaining dough balls.

Sprinkle the flattened rounds lightly with sugar.

Gently press several glazed almond slivers into each round in a flower pattern.

Bake the cookies until the edges are golden brown (8 to 10 minutes).

Cool the baked cookies on a wire rack.

Just before serving, dust the cookies with powdered sugar (optional).